Photo of Smoked deviled eggs by WW

Smoked deviled eggs

SmartPoints® value per serving
Total Time
55 min
20 min
20 min
These are grown-up deviled eggs. The smoked whites filled with a blend of creamy yolks, zesty mustard, spicy sriracha and tangy Worcestershire is ready in under an hour for your next dinner party. The hint of chives adds a little bite to each egg. Guests are sure to rave about the unique flavor and new take on a southern tradition. Using the grill to make these keeps the mess out of the kitchen and the smoke as well. Turn down the spiciness by dialing the sriracha down. The twelve servings will likely get gobbled up quckly so plan on making a double batch. Leftovers can be a quick breakfast for the next day, though we doubt you will have any leftovers. This recipe, originally by Steven Raichlen, published in Project Smoke, has been edited with permission for WW magazine.


Eggs, hard-boiled

12 item(s), cooled, peeled

Reduced calorie mayonnaise


Dijon Mustard

1 Tbsp

Sriracha hot sauce

1 tsp, Tabasco or other hot sauce

Worcestershire sauce

1 tsp


1 Tbsp, chopped


¼ tsp, Spanish, smoked-variety


  1. Set up smoker. Or set up your outdoor grill with foil packets (see sidebar).
  2. Place eggs in smoker or directly on grate and smoke until bronzed, 20 minutes. Let cool to room temperature.
  3. Cut eggs in half lengthwise. Cut a thin slice off bottom of each half so it won’t wobble. Pop out yolks and place in bowl with egg white trimmings; mash with a fork (or combine in a food processor).
  4. Add mayonnaise, mustard, sriracha and Worcestershire sauce to yolk mixture; mash well (or process to a thick puree). Spoon mixture back into egg white halves (or pipe it in with a pastry bag or a resealable plastic bag with a lower corner clipped off). Sprinkle chives and paprika over eggs; refrigerate until serving.
  5. Serving size: 2 halves


Make your grill a smoker. Not ready to invest in a stovetop or outdoor smoker? No need — here’s how to smoke on your own grill.For charcoal grill: Throw 2 cups dry (unsoaked) wood chips directly among the pre-heated briquettes. For gas grill: lift grilling grate and place a handful of chips directly on heat bars (Weber calls them "flavorizer bars"). For both: Run the grill on high until you see smoke, then reduce the heat to medium-low.